Hey there, this week's flavor drop is honey peach. One of the reasons why I wanted to try this flavor is because I grew up eating peaches and cream, which is just half and half diced peaches with half and half and honey and that was the best and most delicious little breakfast or snack that I had growing up. And so I want to try doing recreating that in ice cream. I want to make a honey peach jam, and also have a peach reduction so that you get this really yummy peach flavor ice cream, but then also a honey taste in there as well. to blanch them. You actually start with a little X, you put a little X cut in here, so that when you go to peel the skin off after they're blanched, it comes off really easy. And we're going to use six peaches. They're gonna go straight into boiling water on the stove. When the peaches are done being blanched. You put them right into ice water and it doesn't take very long to blanch them. So that's what we're going to do next, with our peaches in the ice water. This is where the little x comes in handy, you just pull this skin right off of the peaches, it makes skinning peaches so quick, way quicker and way easier than taking a knife and doing it that way.
Okay, our peaches are done, they are appealed. So we're just gonna get rid of all of this skin and dice them up for our honey peach jam. And for the reduction and I think what I'll do is just get our pots out and put them right straight into the box. So we used six peaches, but I'm just going to put them here half them and three are going to go into for the jam and three will be for the reduction they don't have to be pretty because they're going to be cooked down key now that our peaches are separate diced and separated into their different pans. We're going to put it on the stove one will be the peach damn honey jam and one will be the reduction carry I took our peach jam off the stove. I think it's good. It'll it'll thicken as it cools. The last time I made this I overcooked it and so it was too sticky or too tacky, kind of. So I'm hoping that this time it will be the right consistency. And I'm just going to store it in this container I'm going to put it straight into the fridge. I think our peach reduction is finished. It definitely looks reduced from before when they were full for peaches. So we're going to put it in this container and let it cool and when everything is nice and cold, then we will combine this reduction with our ice cream bass. Yesterday we made the honey peach jam and the reduction. So today we're going to assemble everything. We're going to put our ice cream bass into a bowl and we're going to add honey to it. I hope that it doesn't change too terribly. The consistency of the sugar sugar is a very important component of ice cream. It helps with the freezing process. Obviously, it is there as a sweetener. The important part of sugar in any form is for the freezing aspect of it lowers the freezing temperature so that your ice cream isn't rock hard, but it's a nice, frozen yet soft, chewy consistency. And the more sugar you add to it, the softer your ice cream becomes. I like it really hard ice cream and regardless of putting ice cream in the freezer for a long time. If there's too much sugar, it will just be a hard soft mess. So we're going to add a little bit penne, I'm hoping that it doesn't make our ice cream too soft with the finished product. So we'll see might not even add a full. Maybe I'll just do half of this we're also going to add our reduction not all of it, just some of it there is a little bit of water in here. So I'm going to try not to get very much water out there really want to get that honey kind of dissolved or incorporated into the mix now that it's all combined in here, we're going to add it to our ice cream maker I would really love for this ice cream to work because it would taste so so good to really have that flavor of the honey in there and also the peach fingers crossed that it works. Our ice cream looks really good. So I think it's time to put it in our pint container. Yeah, that's really nice. So we also have our honey peach jam. And I hope that this setup Okay, I think it's still going to be good in the ice cream, because it'll be more like soft ish, perhaps.
I think this ice cream looks really pretty just hope that it tastes as pretty as it looks. tastes as good as it looks. Can something tastes pretty? Right we'll put the lid on here and stick it in the freezer. I'm excited about this flavor. I really hope that it turns out beautifully. And that it tastes pretty good. It tastes good. And I like that it's in a peek little container. Okay, we'll see how this turns out later
I have my friend Amy here and we are going to be reviewing or tasting honey peach today. This is my second attempt at making this particular flavor. The first time I made it, it was kind of dry and not very creamy and it wasn't very heavy. So I'm hoping that this batch is more more creamy that you can taste the honey in it and get those flavors
Unknown Speaker 8:39
going. Sounds good.
Unknown Speaker 8:40
And the texture. What I like about this I like the swirls in there so far. I think that's really pretty. Oh also the last time we made the jam, it was like clumpy so I tried to make sure that the jam was more soft in a way so this is homemade peach Tommy peach jam from fresh peach Fresh, fresh There we go. And Amy likes cones.
Unknown Speaker 9:11
I do see there you go.
Unknown Speaker 9:13
Yes
Unknown Speaker 9:22
I can taste a peach.
Unknown Speaker 9:26
Yes, I can too. I can taste the honey, but I can also really taste the cream. I think I could add more peach but what do you think?
Unknown Speaker 9:35
It tastes good. The flavor is really good. I can definitely taste the peach. I think the honey is just subtle, which is probably what you would want. Yeah.
Unknown Speaker 9:46
And this is something that can occur if you add too much sugar to ice cream is it can really make your ice cream. Super, super soft. And this ice cream is soft. It's not as dense as my other ice creams are. And I think that's because of the hunt the extra sugar added to it. But I think that's okay. For this particular flavor,
Unknown Speaker 10:12
right? Because if you're gonna have honey, because it's gonna bring that I think I can taste it. Maybe not so much as honey but as the more sweetener
Unknown Speaker 10:23
Yeah, yeah. Yeah.
Unknown Speaker 10:25
One of the my favorite little treats growing up was well is still honey or peaches and cream. And the best part of it is when all the peaches are gone, and you just have the peach juices, the cream, half and half is what we would use and honey at the bottom. And I think that's kind of how this tastes with the just that hint of cream of her knee with the cream. So I think at least for me, I think I got that same taste. If that makes sense.
Unknown Speaker 11:06
Does. It looks really pretty it tastes good. So I might not have a critique for it.
Unknown Speaker 11:13
Well, all right. This round was definitely way better than my first round. It's an improvement. And I'm very glad Yeah, success. Uh huh. Even though the ice cream is soft, there is still a little chill Enos to it. Yeah, I'm pleased.
Unknown Speaker 11:34
Would it work to put like peach chunks in with along with the jam or does that not work?
Unknown Speaker 11:41
Like if they were really tiny chunks? Possibly. But if you were to just to put chunks of fruit and ice cream, you're just gonna get ice fruit.
Unknown Speaker 11:53
Because it's that juice. That's so watery. Just
Unknown Speaker 11:55
yeah, just turns to ice. Amy loves strawberry ice cream as well do have you ever had a strawberry ice cream that has larger pieces of strawberry in it? Probably. Yeah, I have those larger pieces of I have strawberry it is ice. It just creates more ice in the ice cream. Instead of having the smooth creamy consistency. You do have bites
Unknown Speaker 12:26
of ice. Yeah, in there. And actually like that makes me think of if I get strawberry mixed in at an ice cream glaze. I don't love it because it just turns hard and too cold and doesn't taste that great. So maybe that's just sort of similar. Yeah,
Unknown Speaker 12:45
exactly. That is that's exactly. The ice cream freezes it with my fruit ice creams. I cook them down. I use an immersion blender to
Unknown Speaker 13:00
puree. Yeah,
yeah. So you still get all the real fruit in there just without the chunks and ice. Right. So forget the ice and the jam. That'll have to fix But great question. Thank you. Overall, I'm really happy with how this ice cream turned out and the jam swirls in there or just made it look really pretty and the flavor is pretty much where I want it in recreating one of my favorite snacks growing up. Overall. I would say success.
Yay. Yay. Bye
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